3 Ingredient Peanut Butter Granola | Slimming World Recipes (2024)

FAQs

What ingredient makes granola stick together? ›

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together.

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

Just to give you an idea, a level tbsp of peanut butter is 4 syns. If you mix 2 tbsp of PB2 powder with a little bit of water, it's 2.5 syns. TWO POINT FIVE SYNS. That's just over half the syns, for twice the amount.

Ingredient substitutions:

I only recommend swapping 1 – 2 ingredients, so the original recipe doesn't completely change. Maple Syrup: You can also use honey. Peanut Butter: Almond butter, cashew butter, or any other nut butter are great substitutes for peanut butter. Choose a creamy, unsalted version for best results.

While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.

Let it cool before diving in. Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait! Add the dried fruit at the end.

Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.

Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

If you want a less clumpy granola, stir and then add the nuts, flaxmeal, and coconut on top of the half-baked granola. If you want a more clumpy granola, don't stir before adding the additional ingredients. Return the sheet to the oven and bake 10 minutes more until everything is lightly toasted.

Though peanut butter is high in calories and fat, it may be good for meeting your weight loss goals. Peanut butter's high protein content may help curb appetite, but eating it in moderation is key. Peanut butter is a delicious, versatile spread. It's nutrient-rich and goes well with both savory and sweet foods.

Which Flavour peanut butter is best for weight loss? ›

The I LOVE PB MYFITNESS Chocolate Peanut Butter Smooth is made from premium chocolate and has high protein content. It is very rich in taste and has very low carbs. It is also recommended as the best peanut butter for weight loss.

Sunflower Seed Butter

The closest spread to peanut butter I've found in terms of flavor and texture is sunflower seed butter. It's also relatively easy to find; I've seen it in large chain grocery stores right next to the peanut butter.

Chawla says, “Almond butter has more vitamins and minerals than peanut butter. It includes greater vitamin E, a strong antioxidant that aids in cell protection. Furthermore, almond butter has more magnesium, which is beneficial to bone health, neuron function, and energy generation.

You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.

If so, the reason that your granola isn't clumpy already is because it was deliberately stirred and broken apart while it was baking, and it might be possible to make it re-clump! Try putting a scoop in the microwave and heating it in 30 second bursts on high. If it starts to get sticky, you're golden.

In a large bowl, mix all ingredients (except the egg white) together and stir well. In a separate bowl, whisk the egg white until foamy and frothy. Mix into prepared granola. Spread onto a greased cookie sheet (or use a piece of parchment paper to prevent sticking).